In Defence Of Bread Machines

[launderess]

Though one has several mixers more than capable of doing even the most heavy bread doughs, and enough bakeware to probably equip a small bakery, there is something to be said for having a bread machine.

Today for instance suddenly had the craving for brioche. Well there was a longing but the amount of eggs sitting in one's fridge demand something be done before they get past their use by date; had one thankful for the old Phillips bread machine on the shelf.

Weather yesterday, today and expected tomorrow is humid and damp, not the best weather for bread making. However since the bread machine is it's own little contained world the dough is not nearly affected as it would be left to rise "outside" as it were.

Then there is the blessing of not having to use one's large oven during the warmer months. Can and often do use my vintage Westbend "Ovenette" at those times, but it is limited to eight inch cake and pie pans, and cannot do loaves.

 

[paulg]

We like ours a lot

We bought ours during the last days of Montgomery Ward - poking around for bargains. It is an "Admiral" brand bread machine, a rebadged Zojirushi. It's large and makes standard loaves..horizontally.
It is a high quality machine, and we didn't pay much for it. However when we have a need or desire for decent bread - out it comes. Just dump your ingredients in it, program it and walk away.
I thought these were the goofiest appliances at one time. Maybe they still are. However for occasional baking fun they are kinda nice to have.
It's also strangely cool to wake up on a Sunday morning hearing bumpbumpbumpbumpbumpbump and then smelling cinnamon-raisin bread while the GE-UNIVERSAL percolator noisily brews your coffee thanks to a high-current Intermatic timer..
Electrical SERVANTS at their best - doncha know...

 

[launderess]

Raisin Bread

Do that as well both by hand (well using the Kenwood or Bosch mixer) and in the bread machine.

Tip: Don't bother purchasing the baking sort, just plump up the dried ones in your larder by soaking in hot water for ten minutes, drain and pat dry with paper towels. Or, you can soak them in brandy or wine. Or place the raisins in a microwave safe dish, add some water, cover and "nuke" for 30 second intervals until they plump. Cool, dry and proceed with whatever you were going to do....

 

[lordkenmore]

I think I have gone on record here saying that I am not the #1 fan of bread machines. Years and years ago, when I was my most active with bread making, bread machines were not cheap. My feeling then was that one might do better to put the money into something that could do more than just bread. (Stand mixer or food processor.)

Still, through the magic of Goodwill, and donations of gadgets that someone else spent a fortune on, but never used, I have had a chance to try 2 different bread machines. Both bought on clearance day--bread machines seem to often linger. One was mildly amusing, but never really produced particularly good bread. The second, a Zojirushi, I bought only because I'd seen positive commentary here. I'm sure the Zojirushi is an older model, but it did seem to make a better loaf of bread than machine #1. Or maybe my standards have slid.

I still think there is a lot to be said for skipping bread machines, and going straight to a mixer. A mixer gives a lot more flexibility. And one has better control over the baking process. But then every car I've ever bought has been equipped with a manual transmission partly because I want full control. I may be a control freak at times.

Still a bread machine is something many have found convenient. What's right in my kitchen may not be right elsewhere.

And I certainly can't argue with the thought that for many people it will be, because of time or other issues, EITHER a bread machine OR "bread" from the grocery store with ingredients that would frighten even Dr. Frankenstein. In this case, I'd happily endorse a bread machine.

 

[wiskybill]

Have two bread machines myself. The Panasonic on the right will make a one pound loaf. The Hitachi on the left a one and a half pound loaf.

Bought both at local thrifts for $5 each complete except for instruction manual, but those were easily found online. Could never justify the cost of buying new so for me these were good finds.

I use these for the process of making the dough ony. When its ready I form it into a loaf, let rise, and bake in a regular bread pan. The bread baked in the machine just doesn't fit my toasters when sliced.

They don't get used much in warm weather, but there's no big investment in them and I do have room to store them, so I'm happy.

 

[joeekaitis]

They're not just for bread, you know.

Three cups of all-purpose flour, 3 eggs, 3 tablespoons of water, a tablespoon of extra virgin olive oil, the DOUGH (no baking) cycle and . . . PASTA!

Wrap the dough ball in plastic wrap, rest it in the fridge for at least 2 hours and bust out the pasta machine.

 

[northwesty]

Actually we use ours quite a bit on occasion. The neat thing is the timer and you can have fresh bread in the morning. If you were serious about making bread I don't think it would do, our Mennonite cousins just laughed at the bread machine because they make 6 loaves at a time.

 

[hydralique]

Love 'em . . .

We wear them out regularly by making between one and two loaves a week - it's so much better than supermarket bread. Making it completely by hand with a mixer and then putting it in the oven might result in even better bread, but using the machine is a good compromise. Our first one was a very expensive Zojirushi that lasted for some years but I did have to put a thermostat in it. Zojisushi didn't want to sell the part as they said it wasn't user-accessible. BS, the whole machine had to be taken to bits which took awhile but once apart it wasn't too bad. Since that we've had Panasonic, Oster and now Cuisinart, plus a couple I've forgotten. I think high end machines last a tad longer but not enough to justify the price, so we now look for a decent mid-range machine on sale when a replacement is needed.

 

[whirlcool]

We bought the previous version of that Hitachi pictured above back in 1986 or so.
We used it a lot when we first got it, but not so much anymore. In fact it's been years and years since we baked a loaf in it.
We usually use it to mix and rise the bread, then put it in a loaf pan and bake in the oven. The bread comes out with such a nice texture that way.

One problem a lot of people had with bread machines is that they weren't careful with the measuring the ingredients of the recipe. If you don't measure carefully your bread can come out with a cake like texture. In fact out Hitachi came with it's own measuring cup and spoon for measuring teaspoons and tablespoons.

 

[hunter]

Two Zoji

My wife and I are a 2 Zoji family.

I use the larger one that makes horizontal loaves for my bread. I make a loaf or 2 per week and never, ever buy bread anymore as I don't like the taste of store bought. I too think you can do a better job in the oven but I like the time savings.

I think bread machines really shine, though, for Gluten Free items. Wifey has the smaller Zoji -- it makes a 1 pound loaf -- and the controlled environment inside the machine is way better for the more finicky gluten free doughs, especially when you cannot use egg or dairy in them.

 

[frigilux]

Have never owned or used a bread machine, but I'd like to see one in action. I use a Cuisinart Classic food processor for sandwich bread and dinner rolls, and a KitchenAid mixer for heavier sweet roll/100% whole wheat/Jewish rye doughs.

I have to chuckle at my kitchen quirks: I use doctored box cake mixes and Pillsbury "unroll" pie crusts all the time, but all breads/rolls/sweet rolls must be made from scratch. I've even started making my own hamburger buns (which are awesome, if I may be so bold). Won't have Rhodes frozen bread dough in my house. Go figure!

 

[danmantn]

I love my bread machine...but...

Having a hard time getting consistent results. Anyone out there with a great, all natural whole wheat or whole grain recipe?

Any grind their own grain? That has proven trickier for me as the machine produces different results everytime I grind my own wheat (via the Vitamix). Thoughts? Suggestions? I've surfed about ever site out there and most don't seem to have the same problem (they may not be using a bread machine).

Also, I measure by the gram on the flour--but many different sites have different grams per cups.

Looking forward to any input here. By the way, I'm using a cheap QVC breadmaker (made by the Breadman company I believe). I want a Zoji, but not until I can get a good result from the simpler machine.

Thanks,
Dan

 

[launderess]

Psssst, Dan

Pipe:

Nuff said! *LOL*

http://www.amazon.com/Bread-Lovers-Machine-Cookbook-Perfect-Every-Time/dp/155832156X

 

[tolivac]

grain grinding

Can't get any wheat berries here to grind to flour-except at a one and only health food shop and its$$$$$ per 1Lb bag.cheaper here to buy already made flour.

 

[mrb627]

Bread Machine

I would love to have a bread machine, but I would undoubtedly be fatter than ever if I did. Consuming half a loaf with butter as soon as it popped out of unit.

Malcolm

 

[lordkenmore]

Consuming half a loaf with butter as soon as it popped out o

That can be a real problem. Freshly baked bread doesn't last very long.

Back in the 70s, my father apparently had a phase of baking bread. I don't remember if he baked just sometimes, or if he met all our bread needs. (I was young at the time.) I later heard from my mother that he lost interest because of how fast the bread vanished. He'd bake two loaves, and loaf #1 was always gone in a matter of hours.

 

[lordkenmore]

"Any grind their own grain?"

No, but it might be interesting. I think KitchenAid had an attachment for making flour. Although it sounds like hard work for the mixer--if I recall right, the mixer manual said the mixer had to cool for X amount of time after.

Apart from the "let's try this!" entertainment value, there is, to me, little practical reason to consider making flour.

"By the way, I'm using a cheap QVC breadmaker (made by the Breadman company I believe). I want a Zoji, but not until I can get a good result from the simpler machine."

I haven't used the QVC or Breadman machines. But based on my experience mentioned above, moving from a cheap machine to a Zojirushi alone made a difference in quality. Although I don't think my Zojirushi is as good as KitchenAid mixer/oven.

I wouldn't rush to upgrade the bread machine--there are so many variables, and, in this position, I'd probably try to get the existing machine working. But it's worth keeping in mind that the machine might well be a limiting factor.

 

[lordkenmore]

I am remembering something I've wondered about on bread machines. Is there some sort of non-stick coating on the pans? I've gotten that impression, but my impression is so often wrong on many matters...

 

[launderess]

Non-Stick Coating On Bread Machine Pans

If you mean Teflon, no, at least not on mine and nothing as gotten stuck in over ten years of baking.

Saving fresh baked bread is easy. Get a good quality vacuum sealer such as those made by Tila (don't bother with the Dazey models, I know) and do one of two things: slice up the loaf and vacuum seal then freeze portions, or slice the loaf in half and do the same.

Depending upon the type of bread find can get away with perhaps two to three days (streching it), but weather also plays a factor. If it is hot and or humid bread will moulder faster, especially home made bread without chemicals. It also helps to have a good bread box. You can find those items often NIB on fleaPay.

Finally if you want bread that will last a few days skip the artisan "French" type brread made wtih little oils/fats. Day old French bread is hard as rock no matter what one does.

By the second day if bread is starting to go slightly stale you can make toast, French toast or other dishes that will disguise the fact. If all else fails make bread crumbs, which is even better if you have a vaccum sealer as you can store for a future date in freezer.